This fermented cabbage dish is the very essence of Korean cuisine. Like many others, after living in Korea for so long, this side dish, with its diverse flavors and applications has become a part of my identity. There are hundreds of different ways to make kimchi, but today Iโm making it easy. Here are 4 simple steps to make delicious, basic kimchi.
Let me start our Kimchi making journey with an explanation of what it is. In the simplest of terms, the most common form of Kimchi is cabbage that has been cleaned with salt and preserved in a spicy sauce for the winter.
Primarily, all of the ingredients to make Kimchiโs fermentation sauce are combined in a large tub. The sauce normally consists of spicy red peppers, radishes, garlic, chili powder, and a few other special ingredients. This is not a one size fits all kind of recipe, every family and region has its own recipe and methods of making Kimchi.
There are over 100 different varieties of this traditional Korean food, including kkakdugi (cubed radish) to oi sobagi (cucumber) and gat (mustard leaf) Kimchi varieties.
Brief History of Kimchi
Modern Korean Kimchi recipes were first recorded in the 13th century. However, spicy red peppers, which are currently considered commonplace, were not introduced into Kimchi recipes until the 16th century.
In modern times, kimchi has been hailed as a superfood. Firm believers in the power of Kimchi even believe that the dish helped Korea avoid the SARS epidemic that swept through Asia a few years ago. Although the science is still out on that claim, Kimchi does contain a lot of health benefits. It contains lactobacilli bacteria and vitamins A, B, and C. All of which have been proven to help with weight loss, decrease cholesterol, prevent yeast infections and aid digestion.
How to make Kimchi
There are various styles and flavors, but today I will share one of the most basic Kimchi recipes.
Step 1: Brine
First, you brine. To do this, cut your cabbage into 1-inch pieces and soak the pieces for at least 6 hours in a strongly salted bath. The salting causes the cabbage to absorb the kimchi seasoning over time, resulting in a richer flavor. Stir it a few times during the brining process to ensure that your pieces are equally brined.
Step 2: Flavor
Next, choose your flavor. You use garlic, Korean chili paste (gochujang), fish sauce, or a combination of all three. Some recipes use a pinch of sugar to add a bit of depth. Combine all of your ingredients until they form a paste. You can add a mixture of rice flour or grated potato to help create a better consistency.
Step 3: Drain and Rub
Then, drain and rinse the cabbage, squeezing out as much water as you can. Massage the paste into the cabbage with tongs or your hands. Make sure you are wearing gloves, and please donโt make the mistake of rubbing your eyes with your hands. Taste to make sure it is sweet and spicy enough to match your tastes. Also, remember, as it ferments, your Kimchi will become more sour.
Step 4: Ferment
Lastly, ut the Kimchi into Tupperware bins or mason jars and sprinkle the salt or leftover brine over the top of your Kimchi. Make sure there is enough liquid to cover the mixture. Then, leave it to ferment for about a week before being stored away in the fridge.
Enjoy
Kimchi can be used in everything! I highly recommend adding in some water, mixing in some pork and cooking up some stove-top kimchi stew. Additionally, you could turn you kimchi into kimchi jeon (pancakes) or Kimchi fried rice. Theyโre seriously delicious and perfect for a cold day.
If you love kimchi and would like to learn more about Koreaโs national dish, donโt miss out on the chance to go on a local food trip with a kimchi chef. Click Here to learn more.
If kimchi isnโt for you, donโt worry. Korea has thousands of different side dishes to choose from. Click Here to learn more about some of Koreaโs most popular side dishes.
